Crispy Skinny Seasoned Potatoes Dippers

When you’re craving potato chips but all you have is a bag of potatoes these Crispy Skinny Seasoned Potatoes Dippers will surely satisfy! Crispy, salty, seasoned potato slices with a tender center that are truly addictive!

So what’s your favorite vegetable? Like if you had to choose one and only one, what would it be? I mean we’re talking stranded on an island and the ONLY vegetable you were allowed to bring with you type of favorite veggie. For me it’s the potato. It’s so versatile that you can make pretty much anything out of it. From the standard side dishes to even desserts. There’s pasta (hello potato gnocchi!) and sweet potato bread.

Growing up I ate 3 vegetables…and ONLY 3: corn, canned peas and potatoes. It’s funny to think about just how ridiculously picky of an eater I was a child yet I was so chubby. But now my love of veggies is limitless for the most part however when all else fails and I can’t think of what I want to eat, I’ll reach for a potato and go from there.

These Crispy Skinned Potato dippers are one of my favorite ways to make potatoes when either I want some healthier type potato chips or a great appetizer. And don’t even get me started on these during football season! These puppies topped and loaded are off the hook! I mean let’s be real here, a real bag of salty, oily potato chips are pretty much one of the greatest things in the world.

Buuuuuuuuuuuuuuuut I have an issue with chips as in I will eat more than I should in a single setting and pretty much have it every single day til the bag is consumed leaving only behind salty oiled fingers and chip crumbs on my shirt. And the other issue is that they aren’t healthy…at all. Yes I know they make baked chips but texturally they are just weird. They look all funny and the taste is not quite right. Kinda like eating margarine in place of butter. It’s just not right.

This recipe is one that I love as it kind of gives me the best of both worlds when it comes to potato “chips”. The outside gets crispy and the inside gets tender and soft. And that French Onion Dip…. OMG have you made it yet??? It seriously is the best dip I’ve ever had (or made).

Now, want to know a secret about this recipe?

lean in and let me whisper it to you..

<whispers> you can also use carrots, parsnips, beets and other vegetables like potatoes to make these dippers. I’ve done this with squash and zucchini but they can’t be huge ones; they have to be more hard baby-type that has no seeds in the middle. </ends whispers>

I’ll often make this recipe when it’s movie night and we want snacky-type things. Sure I’ll have pizza or a tray of meats & cheeses but adding a plate of these just makes the night. We’ll often fight over these because they are just so crispy and tender at the same time.

If you wanted you could totally switch up the seasonings too – try it with chili powder, brown sugar and cinnamon then dip it in maple butter. I’ll also make it as garlic Parmesan and add lots of cracked pepper when it’s done. For the dipping sauce I’ll go with buttermilk ranch. And don’t get me started on how to top these and make these as football appetizers. You’ll just have to stay tuned for those upcoming recipes!

Ingredients

Instructions

Slice the potatoes into 1/4” rounds (leaving the skin on) with either a mandolin (see notes for the best mandolin!) or a sharp knife. Place the potatoes in a bowl of ice water and allow to soak for 30 minutes.

Preheat the oven to 400F, rack in the middle. Line a rimmed baking sheet with foil and set aside.

Drain the potatoes and then pat dry. Place the potatoes on the baking sheet in a single layer. Mix together the olive oil and butter then drizzle half of the mixture over top.

Sprinkle 3/4 tsp of salt and parsley over top of the potatoes, flip the potatoes over and drizzle the remaining butter and oil mixture, salt and parsley.

Bake for 20 minutes, remove the pan from the oven, flip the potato slices over carefully and bake for another 15-20 minutes or until the tops are crispy and golden brown.

Remove from an oven and place on a paper towel lined pan to soak up any excess oil. Taste for seasoning.